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1
Preheat oven to 300F Coat a 13x9 rimmed baking sheet with cooking spray.
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2
Line with parchment, leaving a 2 - inch overhang on the long sides.
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3
Coat parchment with spray.
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4
Sift flour and 1 3/4 teaspoons salt into a bowl.
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5
Cream butter with a mixer on medium-high speed occasionally scraping bowl, until fluffy, 3-5 minutes.
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6
Wth the mixer running slowly add brown sugar, beating very pale and fluffy, about 2 minutes.
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7
Add flour mixture all at once and beat on low speed until just incorporated.
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8
Transfer dough to sheet.
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9
Use a large piece of plastic wrap to press dough into an even layer that covers the bottom of the sheet.
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10
Cover and refrigerate until firm, about 30 minutes.
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11
Bake dough until entire surface is golden brown, about 40 minutes.
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12
Let cool completely in a sheet on wire rack.
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13
Raise oven temperarure to 350F.
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14
In a clean bowl, beat cream cheese with a mixer on medium speed, occasionally scraping down sides, until fluffy, about 3 minutes.
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15
Reduce speed to low, and add granualted sugar in a slow, steady stream.
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16
Scrape bowl, then mix in lemon zest, vanilla, and almond extract, and a pinch of salt until well combined Scrape bowl, then beat in eggs, one at a time, until incorporated.
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17
The mixture should be very smooth; scrape bowl, as necessary.
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18
Pour over crust, and spread in an even layer.
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19
Bake until filling is set, about 25 minutes.
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20
Let cool completely in sheet, on rack.
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21
Refrigerate until firm and cold, about 4 hours, or overnight.
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22
Run a sharp knife along short sides of sheet, and use parchment to lift out cheesecake.
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23
Run knife under hot water, and dry well.
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24
Use it to cut cheesecake into 48 squares, wiping knife clean between cuts.
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25
Transfer squares ro a serving platter, reforming the rectangle.
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26
Decorate top left squares (3 down and 4 across) placing a blackberry in the center of each square, and mounding blueberies around it.
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27
Using a long offset spatula slide out 4 squares from bottom row, and then square from alternate rows.
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28
Alternatively omit strawberries and dust alternating rows with Confectioner's suar.
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29
Place raspberries on every unadorned row.
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30
Serve immediately (or refrigerate overnight).
